Mom's really big pancakes 

This is an overnight sourdough recipe which makes thinner pancakes which are spongy and springy. I make them in a 12 inch carbon-steel pan so they are big!

~A little bigger recipe.
18 oz whole wheat pastry flour
24 oz whole milk
10 oz sourdough starter

3 oz melted unsalted butter or tallow
3 eggs

1 teaspoon salt
1 1/2 t baking soda

~A little Smaller recipe
8 oz whole wheat pastry flour
10 oz whole milk
5 oz sourdough starter
~Morning
2 oz butter or tallow
2 eggs
~Gently stir in:
1/2 t salt
scant 1 t baking soda

*One time my pancakes were too sour and flat, not springy with air bubbles throughout the baked pancake. I think my starter was too old and tired to stand up to the long (12 hours in my case) night's rise.
~Leave on counter overnight OR mix and rest until it is a stretchy batter.
Mix:
12 oz whole wheat pastry flour
16 oz whole milk
5-10 oz sourdough starter

~In the morning beat together:
2 oz melted unsalted butter or tallow
2 eggs
Stir into the sponge.

Gently stir in just before baking:
3/4 teaspoon salt
1 t baking soda

Bake really big but flat pancakes in 12 inch carbon-steel crepe style pan and enjoy.

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